Jerk Chicken & Charred Pineapple Barley Bowls

Ingredients

Barley and chicken

• 200 g dry pearl barley, rinsed
• 3 cups (720 mL) water
• 600 g raw boneless skinless chicken breast, cut into 4 even cutlets
• 1 tbsp (14 g) olive oil
• 2 tsp (4 g) ground allspice
• 1 tsp (2 g) smoked paprika
• ½ tsp (1 g) dried thyme
• ¼ tsp (0.5 g) cayenne pepper
• ½ tsp (3 g) fine salt, divided
• 300 g fresh pineapple, cut into ½-inch rings

Slaw and lime yogurt

• 160 g red cabbage, finely shredded
• 100 g carrot, grated
• 2 tbsp (30 g) lime juice, divided
• 200 g plain nonfat Greek yogurt
• 15 g fresh cilantro, chopped

Equipment

Saucepan with lid, grill pan or skillet, instant-read thermometer

Allergens and ingredient notes: Milk; pearl barley contains gluten. This is a jerk-inspired dry-spice preparation, not a claim of a traditional recipe.

Estimated nutrition per serving

482 calories · 45 g protein · 57 g carbohydrate · 9 g fat

Estimated per stated serving from generic ingredient values, including all listed components; not laboratory tested. Actual brands and substitutions vary.

Step by step

1. Bring barley, water and half the salt to a boil. Cover, reduce to a gentle simmer and cook 30–40 minutes, or according to its package, until tender with a slight chew. Drain any excess liquid.
2. Mix allspice, paprika, thyme, cayenne and remaining salt. Rub chicken with half the oil and the spice mix. Heat a grill pan or skillet over medium-high. Cook chicken 5–7 minutes per side, adjusting heat to avoid burning spices, until the thickest point reaches 165°F (74°C). Rest on a clean plate 5 minutes, then slice.
3. Brush pineapple with the remaining oil and cook in the same hot pan 2–3 minutes per side until browned; cut into bite-size pieces. Toss cabbage and carrot with 1 tbsp lime juice. Mix yogurt with the other 1 tbsp lime juice.
4. Divide barley, chicken, pineapple and slaw among 4 bowls. Add one quarter of the lime yogurt and cilantro to each.

The Devotti twist: Charred pineapple supplies bright sweetness while the barley catches the chicken juices and aromatic jerk spices.

Make ahead and storage

Refrigerate cooked components within 2 hours, separately from slaw and yogurt, for up to 3 days. Reheat chicken and barley to 165°F (74°C); add cold components afterward.